Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, warabi mochi. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Warabi Mochi is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Warabi Mochi is something which I have loved my entire life. They’re fine and they look wonderful.
Warabimochi (蕨 餅, warabi-mochi) is a jelly -like confection made from bracken starch and covered or dipped in kinako (sweet toasted soybean flour). It differs from true mochi made from glutinous rice. Warabi Mochi is a chilled, deliciously chewy, jelly-like mochi covered with sweet and nutty soybean powder and drizzled with kuromitsu syrup. I usually spend my summers in Japan with my children, and that's when they explore new Japanese foods that are not always available in the SF Bay Area.
To begin with this recipe, we have to first prepare a few ingredients. You can cook warabi mochi using 5 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Warabi Mochi:
- Get 50 grams Warabi mochiko
- Make ready 30 to 50 grams Dark brown sugar
- Take 50 grams Sugar
- Make ready 300 ml Water
- Get 1 Kinako
Warabi Mochi: a jelly-like confection made from Bracken starch and covered in kinako (sweet toasted soybean flour). Unlike traditionally mochi made from glutinous rice flour, warabi mochi has more of a jelly-like consistency. As the name indicates, "Warabi Mochi (わらび餅") is a simple jelly-like confection traditionally made from bracken-root starch called "Warabiko (わらび粉)" and sweetened with sugar. It is chewy like real Mochi rice cake and typically served with Kinako roasted soybean flour and Kuromitsu black molasses syrup.
Instructions to make Warabi Mochi:
- Prepare a moistened plastic container and a damp but tightly wrung out kitchen towel.
- Put the water, warabi mochiko and sugar in a pan and mix well.
- Cook while mixing with a perforated spatula (over medium-high heat).
- When the mixture has hardened that it forms a thin film on the bottom of the pan, take the pan off the heat, place it on the moistened kitchen towel and stir well.
- Repeat Step 4 about 3 times.
- When the warabi mochi is shiny, transfer it to the moistened container (a flat one is best). Refrigerate once it's cooled down (but be sure not to let it over-chill).
- When the warabi mochi is well chilled, cut it with a spoon, transfer to serving plates and top with kinako.
- You can also just add a little sugar to the mochi itself, and serve the mochi with brown sugar syrup and kinako on top.
As the name indicates, "Warabi Mochi (わらび餅") is a simple jelly-like confection traditionally made from bracken-root starch called "Warabiko (わらび粉)" and sweetened with sugar. It is chewy like real Mochi rice cake and typically served with Kinako roasted soybean flour and Kuromitsu black molasses syrup. Warabi Mochi is made from braken fern starch, which makes it more jelly-like than mochi made with rice, and it is served rolled in kinako. Warabi Mochi is also very popular in the summertime, especially in the Kansai region and Okinawa, and often sold from trucks, similar to an ice cream truck in Western countries. Warabi-mochi is a kind of Japanese sweet made of bracken starch.
So that is going to wrap this up with this exceptional food warabi mochi recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
